Egg Salad Sandwiches

Freezing bread slices 10 to 15 minutes or until firm makes it easier to cut the sandwiches into small pieces.

Yield: Makes about 44 finger sandwiches

Ingredients

• 5  large hard-cooked eggs, grated
• 2  tablespoons  finely chopped celery
• 2  tablespoons  sweet pickle relish
• 2  tablespoons  mayonnaise
• 1  tablespoon  sour cream
• 1  tablespoon  grated onion
• 3/4  teaspoon  dried salad seasoning
• 1/2  teaspoon  Dijon mustard
• 1/4  teaspoon  salt
• 1/4  teaspoon  sugar
• 1/8  teaspoon  ground black pepper
• 22  thin white sandwich bread slices

Preparation

Combine first 11 ingredients in a bowl until blended. Cover and chill 3 hours.

Spread 2 tablespoons egg mixture evenly on 1 side of 11 bread slices. Top with remaining 11 bread slices. Cut each sandwich into 4 finger sandwiches.

Note: For testing purposes only, we used McCormick Salad Supreme Seasoning and Pepperidge Farm Very Thin Sliced White Bread.